Today, I am introducing Tonkatsu-Sand (sandwich with tonakatsu). They are very popular in Japan because they are cheap and easy to eat. People buy sandwiches at convenience stores or you can buy tonkatsu sand bento at train stations to take on your business trip or holiday.
You can also make them at home, for lunch, dinner, bento for your kids, your family etc.
About the Ingredients
Pork:
This time I used boneless pork loin and sliced it how I wanted, but, you can also use ready-sliced pork loin.
BBQ sauce:
I use Japanese BBQ sauce such as Bulldog or Kagome which you can buy at Asian shops.
I saw tonkatsu sauce at Woolworth but I haven’t tried it yet so I don’t know what it is like.
I found it (I haven’t tried it yet)
https://www.woolworths.com.au/shop/productdetails/626956/obento-tonkatsu-sauce
Bread crumb:
I use Japanese “panko” breadcrumbs, you can buy these at Asian shops or Woolworths.
Bread:
You can use any bread you like such as sliced bread, panini, sour bread, hot dog bread etc.
Tonkatsu sandwich
Ingredients
- 780 g Boneless Pork loin you can use already sliced pork loin
- Salt A pinch For pork
- ¼ cup Plain flour
- 2 each Egg
- 1 cup Japanese breadcrumbs
- Cabbage or lettuce
- Butter
- Mustard
- Japanese BBQ sauce you can use BBQ sauce you like
- 2-4 each Panini you can use bread you like
Instructions
- Clean the pork, remove the skin and slice into 3 fillets.
- Break up the muscle fibres with a fork.
- On a tray dusted with salt place the 3 sliced pork loin. Sprinkle salt on top of the pork and rub it in well.
- Place kitchen paper on the tray, place the pork fillets on the tray, and cover a with kitchen paper. This is to remove excess moisture from the pork.
- Cover with plastic and place the pork in a fridge for 30mins.
- In the mean while prep for crumbing the pork. Crack 2 eggs into a bowl and whisk them.
- Put 1 cup of breadcrumbs on a tray.
- Take the pork from the fridge, cover evenly with plain flour removing any excess flour.
- Dip the pork in the egg then cover both sides with the bread crumb.
- Shred the cabbage.
- Put oil into a deep pot (around 24cm diameter, add oil to a depth of about 3-3.5cm).
- Heat up the oil to 170℃.
- Put the pork into the oil and deep fry them until a golden colour.
- Once the pork is cooked, remove the pork from the oil.
- Cut the panini in half and lightly toast them. Butter, add mustard, and the shredded cabbage.
- Place the tonkatsu on top of the cabbage and add the BBQ sauce. Add the other half of the panini and secure it with a toothpick.
- Cut in half and serve.
Video
Katsu Sando is said to have been invented by Toki Ishizaka at the Tonkatsu restaurant “Isen” in Ueno, Tokyo in 1935, and was officially called “Katsu Sando”.
At that time, Isen was often used by Geisha in the Hanayanagi. They wanted something to eat without removing their lipstick. Ishizaka made some small bread rolls and beat the pork with a knife for soften the meat so chopsticks weren’t needed and between the bread tonkatsu for Geisha to eat.
Check it Japanese curry and Tonkatsu
Easy “KATSU-CURRY” Japanese Curry with Pork Cutlet
